Mung bean sprouts don't always get the spotlight they deserve, but a screaming-hot wok changes everything. The key here is patience at the start — letting the sprouts sit undisturbed in shimmering garlic-infused oil until the edges blister and turn golden gives you that satisfying crunch that steamed sprouts never deliver. Warm cumin and coriander bloom in the pan before a bright hit of lime juice and tamari pulls it all together into something deeply savory with a citrusy lift. Avoiding rye is straightforward with this recipe because every ingredient is naturally free of it — tamari stands in where soy sauce might introduce unwanted grain additives, and the rest of the pantry list is clean and simple. The result is a dish that tastes far more complex than the short cook time suggests. Scallion greens and optional cilantro scattered over the top add freshness and color right before serving. It works beautifully as a quick side or a light main piled over steamed rice, and it comes together fast enough for a weeknight without feeling like a compromise.
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In a small bowl, stir together the lime juice, lime zest, and tamari. Set aside.
Rinse the bean sprouts under cold water and shake off as much moisture as possible, then spread them on a clean kitchen towel and pat dry — excess water will steam the sprouts rather than sear them.
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